Sweet Potato and Kale Hash with Poached Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sweet Potato and Kale Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Sweet Potato and Kale Hash with Poached Eggs

A vibrant, nutrient-packed hash featuring tender sweet potato cubes and kale tossed with savory black beans and firm tofu, crowned with perfectly poached eggs. This delightful dish marries hearty flavors with a subtle spice blend, creating a satisfying meal that fuels your day while meeting your protein and calorie goals.

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NUTRITION

500kcal
Protein
32g
Fat
19.7g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1 cup chopped Kale (~67g)

2 large Eggs (~100g total)

1/2 cup Black Beans (~130g)

100g Firm Tofu

1 tsp Olive Oil

Seasonings: Salt, Pepper, Paprika, Garlic Powder

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Peel and dice the sweet potato into small cubes. Add them to the skillet and sauté for about 8-10 minutes until they begin to soften.

  • 3

    Stir in the chopped kale, and cook for an additional 2-3 minutes until wilted.

  • 4

    Drain and rinse the black beans, then add them along with diced firm tofu to the skillet. Season with salt, pepper, paprika, and garlic powder; cook for another 3-4 minutes, stirring gently to combine flavors.

  • 5

    Meanwhile, poach the eggs in a small pot of simmering water until the whites are set but the yolks remain runny, about 3-4 minutes.

  • 6

    Plate the sweet potato and kale hash, and top with the poached eggs. Serve immediately.

Sweet Potato and Kale Hash with Poached Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sweet Potato and Kale Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Sweet Potato and Kale Hash with Poached Eggs

A vibrant, nutrient-packed hash featuring tender sweet potato cubes and kale tossed with savory black beans and firm tofu, crowned with perfectly poached eggs. This delightful dish marries hearty flavors with a subtle spice blend, creating a satisfying meal that fuels your day while meeting your protein and calorie goals.

NUTRITION

500kcal
Protein
32g
Fat
19.7g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1 cup chopped Kale (~67g)

2 large Eggs (~100g total)

1/2 cup Black Beans (~130g)

100g Firm Tofu

1 tsp Olive Oil

Seasonings: Salt, Pepper, Paprika, Garlic Powder

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Peel and dice the sweet potato into small cubes. Add them to the skillet and sauté for about 8-10 minutes until they begin to soften.

  • 3

    Stir in the chopped kale, and cook for an additional 2-3 minutes until wilted.

  • 4

    Drain and rinse the black beans, then add them along with diced firm tofu to the skillet. Season with salt, pepper, paprika, and garlic powder; cook for another 3-4 minutes, stirring gently to combine flavors.

  • 5

    Meanwhile, poach the eggs in a small pot of simmering water until the whites are set but the yolks remain runny, about 3-4 minutes.

  • 6

    Plate the sweet potato and kale hash, and top with the poached eggs. Serve immediately.